Wednesday, 19 October 2011

Sticky Toffee Muffins



These were inspired by some shop bought muffins I bought a couple of months ago, they were awful. So I've been busy at work experimenting with some recipes to make the perfect sticky toffee muffin. I have tried some ice-cream toffee sauce for the middle but it just sinks into the muffin so if you can try and find the tinned Carnation Caramel. It's thicker consistency stays put! 

Makes 12-14

Ingredients
115g Butter
100g Plain chocolate
280g Plain flour
200g Light brown sugar
1tsp Bicarbonate of soda
1tsp Salt
1 Medium egg
1tsp Vanilla essence
100ml Buttermilk or plain yogurt
150ml Milk
52g Fudge pieces (optional)
90-100g Carnation caramel
Crushed digestive biscuit

Method
Preheat the oven to 180ºC/350ºF/ Gas Mark 4 degrees and line two muffin trays with 12-14 paper cases or muffins tulips. Melt the butter and chocolate together in a small bowl, stir and leave to cool.


Place the dry ingredients into a large bowl, stir to remove any lumps in the flour and sugar.


Whisk the egg, buttermilk, milk and vanilla together with a fork then add the melted chocolate.


Slowly add the wet to the dry ingredients until just combined. Fold in the fudge pieces.


Mix very gently with a wooden spoon. Fill the paper case about a third of the way up with the mix, make a well in the middle, place a teaspoon of the caramel sauce and then top with remaining mix. Sprinkle with the biscuit crumbs for extra crunch (to prevent the muffins from overflowing in the oven, only fill the muffin cases ¾ full)

Divide the mixture evenly and bake for 22-25 minutes or when the tops are gently pressed they spring back.


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